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1
In a large pot of boiling salted water, cook the pappardelle until al dente.
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2
Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes.
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3
Lift the mushrooms from the water and coarsely chop them.
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4
Reserve the soaking liquid.
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5
In a large saucepan, heat the olive oil.
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6
Add the porcini, pancetta, celery, carrot, onion and thyme sprigs and cook over medium high heat, stirring often, until the vegetables start to brown (about 5 minutes).
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7
Add the ground beef and turkey, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until no pink remains (about 5 minutes).
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8
Add the red wine and boil over high heat until reduced by half (about 3 minutes).
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9
Add the tomato puree.
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10
Pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
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11
Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful (about 12 minutes).
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12
Discard the thyme sprigs.
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13
Drain the pappardelle and return it to the pot.
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14
Toss with the butter and then add half of the ragu and toss well.
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15
Season with salt and pepper and toss with the 1/4 cup of Parmesan.
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16
Transfer the pasta to bowls, top with the remaining ragu and serve.
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17
Pass additional Parmesan at the table.
